Borlotti Bean, Chard, Butternut Squash Soup

Name: Borlotti Bean, Chard, Butternut Squash Soup
Prep time: 7 min
Cook time: 25 min
Total time: 32 min
Cuisine: European, Mediterranean
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 medium yellow onion, finely chopped; 4 garlic cloves, minced; Garlic granules to taste; 3 cups butternut squash (Fresh raw peeled and cubed, or frozen); 1 can Borlotti Beans or Cannellini Beans; 3 cups chopped lacinato kale or chard; 3 1/2 cups vegetable broth or chicken broth; 1 cup water; ▢1 tsp. kosher salt; 1 cup whole milk or almond milk; 1/4 cup grated or shredded Parmesan cheese, plus more for garnish; Fresh sage leaves; Pine nuts for garnish (optional)

6 steps

Prep:7minCook:25min

Known for its nutrition and unique flavor, the butternut squash has a long history that goes back as far as ancient Egypt. The squash were buried with kings to sustain them into the afterlife. "Ooo, so mysterious"! In this life, this smooth as butter, savory and slightly sweet butternut squash soup is just what your family needs after a long day. It'll be no mystery when they lick their bowls clean and thank you for a warm nutritious meal.

Updated at: Thu, 17 Aug 2023 10:01:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories486.6 kcal (24%)

Total Fat12.6 g (18%)

Carbs70.2 g (27%)

Sugars8.5 g (9%)

Protein26.4 g (53%)

Sodium1235 mg (62%)

Fiber24.7 g (88%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspextra-virgin olive oil

1yellow onion

medium, finely chopped

3 cupsbutternut squash

Fresh raw peeled and cubed, or frozen

1 canBorlotti Beans

or Cannellini Beans

3 cupslacinato kale

chopped, or chard

3 ½ cupsvegetable broth

or chicken broth

1 cupwater

1 tspkosher salt

1 cupwhole milk

or almond milk

¼ cupParmesan cheese

grated or shredded, plus more for garnish

fresh sage leaves

Pine nuts

for garnish, optional

Instructions

Step 1

Chop onions, peel and cube butternut squash (if using fresh raw squash) chop kale or chard, mince garlic, wash and pat dry sage.

Step 2

Heat oil in a large pot over medium heat. Add onions and minced garlic, season with umami and cook until onions are translucent.

Step 3

Stir in garlic, salt, pepper, broth, water, and butternut squash then cook for 5 minutes. (If using fresh raw butternut squash boil for 10 minutes).

Step 4

Meanwhile put butter into a small pan and crisp sage. Then set aside.

Step 5

Add white beans and kale or chard, and whole milk or almond milk. Season with umami, 1 teaspoon garlic granules and salt. Bring to a boil then, cover and simmer until squash is cooked through. (About 15 minutes.)

Step 6

Stir in Parmesan, then ladle the soup into soup bowls and top with more cheese, a sprinkle of pine nuts, and crispy sage.